Ghee Paratha Recipe

Ingredients

2 cups whole wheat atta, ¾ cup water, approximately, ½ tsp salt, 1 tsp ghee for the dough, 4–5 tbsp pure ghee for layering and cooking, Dry flour, for rolling

Method

1. Prepare the dough
   Add atta and salt to a bowl. Add 1 tsp ghee and mix. Gradually add water and knead into a soft, smooth dough.

Cover and rest for 20–30 minutes.

2. Make the layers
   Divide the dough into 6 equal balls.

Take one ball and roll it into a thin circle. Spread ½–1 tsp ghee over the surface and lightly dust with dry flour.

Fold it into pleats or roll it into a spiral. Flatten gently and roll again into a paratha.

3. Cook the paratha
   Heat a tawa over medium-high heat. Place the rolled paratha on it.

Cook until small bubbles appear, then flip.

Spread ½–1 tsp ghee on the cooked side. Flip again and apply ghee to the other side.

Cook while pressing gently with a spatula until both sides are golden brown and crisp.

4. Make it flaky
   Remove from the tawa and gently crush the paratha between your palms for a few seconds. This separates the layers and makes it extra flaky.

For Perfect Ghee Paratha

• Use pure ghee rather than oil for the best aroma.
• Don’t make the dough too hard.
• Resting the dough is important for soft parathas.
• Keep the tawa properly hot—but not smoking—so the paratha cooks evenly.
• For extra-crispy paratha, add a little more ghee during the final cooking.

Serve With

Curd + pickle + white butter + dal tadka is a classic combination.

You can also make variations such as Aloo Ghee Paratha, Paneer Ghee Paratha, Methi Ghee Paratha, or Laccha Ghee Paratha.